Easy Chicken Liver Pate

Makes 3 ramekins         Soaking time: 1 hour          Prep & Cooking Time: 10 minutes

I have made a couple of changes to my old recipe.
The two major ones are: a) soak the liver in milk, salt and water for about 1 hour to draw out most of the blood, which could make the livers bitter and
b) cover the ramekin dishes with melted butter/lard or a mix of.
I used Sherry & Brandy, and because I evaporated too much of the liquid I added another gass of sherry, and it was very nice.

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  • 300ml milk plus 1 heaped tbsp salt
  • 50g Goose Fat (or butter)
  • 400-450g Chicken Livers (trimmed)
  • 1 large Spring Onion (approx. 2cm) finely chopped
  • 1 large clove Garlic (finely chopped)
  • 1 small tsp Salt and Black Pepper (to your taste)
  • 1 tsp fresh Thyme leaves only or
    a couple of 2-3cm lengths of sprays
  • 75-100ml Red Wine (or Sherry or Chicken Stock)
  • 1-2 tbsp Brandy
  • 50-100g butter, melted (for the finishing touches)
  • 1-2 Bay Leaves (for decoration)
  • Some fresh Cranberries (for decoration)
  1. Remove the sinew from the chicken livers and halve the larger pieces. Place in a bowl with the salted milk and a little water, enough liquid to cover the chicken liver totally to soak for 1 hour.
  2. Place the thyme leaves or stalk pieces into a mortar. Add the salt and grind – the salt will help removing the thyme leaves from the stalks. Don’t overdo it. Then remove all the stalks and add the pepper.
  3. After 1 hour drain the liver from the milk. Rinse and dry the liver.
  4. I prefer to use a wok as the heat surface is smaller but the cooking is easier to deal with. Melt the fat in the wok (or a frying pan) over a medium heat; add the onion and the garlic; fry until softened, but not coloured.
  5. Add the herbs and fry for ½ minute
  6. Add the chicken livers and fry for 1-2 minutes to seal, constantly turning the livers so that they do not get brown.
  7. Now stir in all the liquid and let the live cook vigorously for 3-4 minutes or until most of the liquid has evaporated/boiled away.
  8. Place everything in the food processor or use a stick-blender and blend until smooth.
  9. Transfer the pâté into 3-4 serving ramekin or small dish flatten the top surface with a teaspoon. Spread the melted butter between the ramekin dishes. (This is to prevent the pâté from oxidising and discolouring).
  10. Set aside until cooled to room temperature then cover with cling film and place in fridge.

Decorate with a couple of cranberries and a bay leaf when serving.

The pâté can be frozen and will keep for up to 3 months.

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My Beetroot Smoothie

Prep time 2 minutes Blending time 3 minutes
Makes 3 beakers/glasses Only 67.3 kcal (81.6 kcal)/glass

I love beetroot salad and pickled so I was looking for what would taste nice in a beetroot smoothie, without too much of a Rooty flavour, and here is my solution. Yesterday I made the “Red Fruity” smoothie, but this “Beetroot Smoothie” is even deeper red. You can leave out the garlic, and if you can find it use the Cherry Vinegar, that really improves the taste.

    • 2-3 precooked Beetroots (180-200g)
    • 2 small Shallots (40-50g), roughly cut
    • 3 Radishes (15g), head & tail removed
    • 1 small Garlic clove (5g)
    • 1 tbsp chopped fresh Ginger (10g)
    • 250 ml unsweetened Coconut Water
      (or cold green tea)
    • ½ lemon (15g)
    • 1 tsp Womersley Cherry Vinegar
    • Pinch salt and pepper

Add 1 handful frozen cherries (100g)
This increases the kcal per glass by 14 kcal
If you leave out the garlic, subtract 2.5 kcal from the above kcal/glass

    1. Place all ingredients in the blender.
    2. Blend for 2-3 minutes
    3. Split evenly between 3 glasses.
    4. The smoothies will keep in fridge for max 2 days.
      Shake well before usage.

Enjoy!

 

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Tonight’s Smoothie is Red

Prep time 2 minutes Blending time 3 minutes
Makes 3 beakers/glasses Only 56 Kcal/glass

  • 250 ml cold green tea
  • ½ lemon, peeled, de-stoned and quartered
  • 4 slices of ginger
  • 1 handful frozen Raspberries
  • 1 handful frozen Blackberries
  • 1 handful frozen Blueberries
  • 100 g frozen Pineapple
  • 3-5 drops Vanilla extract

Add a banana for a sweeter and more filling taste
This increases the Kcal per glass by 20 Kcal

  1. Place all ingredients in the blender.
  2. Blend for 2-3 minutes
    until smooth and no more ice lumps
  3. Split evenly between 3 beakers/glasses.
  4. The smoothies will keep in fridge for max 2 days.
    Shake well before usage.
  5. Serve and enjoy you drink.

Enjoy!

 

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Yellow Smoothie

Prep time 2 minutes Blending time 3 minutes
Makes 2½ beakers Only 24 kcal/½ beaker

I heard about yellow smoothies, so, I decided to try to make one myself. I am not in favour of using milk products (yogurt and milk). Here is my solution of a yellow smoothie. .

  • 1 pear, peeled, cored and diced
  • 1 apple, peeled, cored and diced
  • 1 lemon, peeled, de-stoned and quartered
  • 100 g frozen mango
  • 4 slices of ginger
  • 250 ml cold green tea
  1. Place all ingredients in the blender.
  2. Blend for 2-3 minutes
    until smooth and no more ice lumps
  3. Split evenly between 2 shaker beakers, and poor remaining liquid into a glass.
  4. The smoothies will keep in fridge for max 2 days.
    Shake well before usage.
  5. Serve and enjoy you drink.

Enjoy!

 

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Quick Healthy Lunch

Serves 1 Time from start till finish: 5 minutes

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I was hungry and didn’t have any bread for a sandwich.
So, a rummaged in my fridge and freezer
and this was the result of my finds.

Ingredients:
½ Onion, chopped finely
1 Tomato, chopped not too finely
100g lardons
100g leftover chicken, cut into cubes
100g frozen mixed vegetables.
1 tsp olive oil
15-30g butter
Salt, pepper and whatever other herbs you want or none.

Method:

  1. Heat the butter and the oil in wok (or frying pan).
  2. Add the onions and lardons, and fry until the onions are translucent.
  3. Then add the frozen vegetables, stir, cover and leave for 1-2 minutes.
  4. While the vegetables thaw and cook, chop the tomato and chicken meat.
  5. Then add this to the wok, stir and add your herbs.
  6. Cover and let simmer for 2-3 minutes.
  7. Serve and enjoy.

Cheesy Beef Burger

cheesy beef burger

 

250g minced meat

3-4 thick slices of strong cheese

Flour

Salt, pepper and other herbs to taste

Butter/margarine/oil for frying

 

 

 

Shape the burger into a solid 7-10 cm burger. Gently cut the burger in half so that you have 2 burgers.

Sandwich the cheese between the 2 halves of burgers.

Make sure all edges are closed and that there are no holes in the burger.

Season the burger on both sides.

Sprinkle the burger in flour (both sides and the edges).

Gently fry for 7 minutes on each side.